Monday, October 15, 2012

Making a Shortcrust Pastry

Here's how:
1. Sift the flour and salt into a bowl; lift the sieve as high up as possible so that the flour gets a really good airing.
2. Add both the fats and begin to rub the fat into the flour. If you find halfway through that the fat softens too much, put the bowl into the fridge for 10 minutes.
3. Keep rubbing in until the mixture looks like breadcrumbs. Keep it light and if your hands get hot, run your wrists under cold water, dry them and keep going. This stage may be done in the food processor.
4. Add 1 tablespoon of water and mix in with a knife; the pastry should start to form clumps. Add the other tablespoon of water and keep mixing in with the knife.
5. Bring the pastry together with your hands as lightly and quickly as possible. Don’t be tempted to knead it as it will end up tough and inedible.
6. When the dough forms a smooth ball, wrap it in cling film and put it in the fridge to cool for at least 30 minutes before use. When a recipe calls for half a quantity of the pastry, use half and freeze the other – or make something else with it.

You'll need this:
300g plain flour
1⁄2 level teaspoon salt
65g butter, cut into
small pieces
65g lard, cut into
small pieces
2 tablespoons cold water

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